Orange & Kale Muffins

This is a very sweet, delicious muffin with a nice, orange aroma which you can eat while telling yourself that you’re getting your dark, leafy greens in.

Kale is usually the sweetest at this time of the year and it likes the cold weather very much so don’t be afraid to buy it and make something delicious – like these muffins.

Just remember to remove the thick, hard stems of the kale because they tend to stay that hard and that’s not that nice in muffins.

 

orange and kale muffins

Ingredients:

2 eggs

1/2 cup applesauce (can be replaced with oil)

1/4 cup rapeseed  oil

1/2 cup kale, finely chopped

zest of 1 orange

3/4 cup sugar

1/2 cup milk

1 3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

 

Preheat the oven to 180C/350F.

orange and kale muffins

In a bowl mix eggs, applesauce, oil, orange zest, sugar and milk until combined and smooth.

It’s ok if not all of the sugar has dissolved.

Add flour mixed with baking powder and salt and mix just to combine.

Add kale and fold it into the mixture.

orange and kale muffins

Fill 12 muffin cases and bake for 25 to 30 minutes. Check with a cocktail stick.

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Very Low Fat Carrot & Apple Loaf

Where I come from carrots always went with apples. I remember my grandma grating an apple and a carrot and giving it to me in a glass like the best snack ever. So I just had to come up with a cake recipe that would marry these two sweet friends.

 

This cake has no added fat, no butter, no oil. The only fat comes from egg yolks and a tiny bit from flour. I calculated the nutritional information of this loaf dividing it into 12 slices. I learnt that each slice should have around 120 calories and just 1 gram of fat so that is pretty amazing. I am not advocating to remove fat from your diet but if you have to, for some reason, this is a cake you can still eat. So there. Enjoy this delicious, very low fat treat!

carrot & apple loaf

 

Ingredients:

3 eggs

3/4 cup sugar

3/4 cup applesauce

1 tsp vanilla extract

1 1/3 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground cardamom

1 cup grated carrots

1/2 tsp fresh ginger (optional or can be replaced with dried ginger)

1/4 cup raisins (optional)

 

Preheat the oven to 160C/320F.

Prepare a loaf pan.

carrot & apple loaf

In a bowl of an electric whisk place eggs and start beating on high speed.

Keep gradually adding sugar and beat until the mixture is perfectly smooth.

This mixture will not stiffen as there are yolks there, so the whites will stay liquidy.

Add applesauce and vanilla extract and mix with a spatula.

In a separate bowl mix flour, baking powder, salt, cinnamon & cardamom.

Instead of grating carrots, you can put them in a food processor like I do. I also add the piece of ginger in there to process together with carrots.

To finish off, blend the dry ingredients, the egg and sugar mixture, carrots & raisins in one bowl.

Do it gently by hand, just folding the ingredients into each other and not overmixing them.

Once there are no more streaks of flour, pour the mixture into the loaf pan.

Bake for 50 minutes or until the cocktail stick comes out clean.

 

carrot & apple loaf
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Easy Kale, White Bean & Potato Soup

Winter is getting closer and everybody starts talking about kale and putting it in recipes, right? They have a point, since kale is in season now and it is the least bitter when grown in cold temperatures.

And, as I am a bit of a nerd when it comes to nutrition, I went ahead and checked that kale has some amazing amounts of vitamin K, A and C. If you make this soup and eat it and then want to feel extra, especially good about doing it, have a look at this link. It explains a lot about the benefits of kale. World’s Healthiest Foods – Kale

The beans aren’t just a filler either, I used lima beans and found some awesome info about them on that website. Have a look for some info on whatever beans you use.

This is a recipe for a hearty, warming autumn soup. Even though it does not contain meat, it leaves your belly satisfied and full.

 

This amount serves 4.

kale & bean soup

Ingredients:

2 Tbsp olive oil

1 onion, finely diced (I use a food processor)

2 cloves of garlic, minced

3 potatoes, peeled and cubed

1 carrot, cut lengthwise and then chopped

1 vegetable stock cube

2 celery stalks, chopped

1 tsp Herbes de Provence

1 tsp marjoram (use oregano if you have no marjoram)

1/2 tsp salt

1 can white beans (lima/haricot/navy, whatever is easiest to get)

2 cups kale, finely chopped

1 1/2 liter water form the kettle

salt & pepper to taste

kale & bean soup

 

In a pot, heat the olive oil and add onion and garlic. Let cook for a couple of minutes until the onions soften.

Add the cubed potatoes and carrots. Stir to coat with oil and continue cooking for another 5 minutes.

Pour the water in and follow with celery, herbs and bring into a rolling boil. Cook for 15 minutes or until the potatoes are almost ready.

Add kale and drained and rinsed beans and cook for 5 more minutes, just enough for all the flavours to blend.

Check the taste and add more salt if needed. Season with freshly ground pepper.

Delicious served with rolls.

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Lemon Sunshine Bread Pudding

This is another one of my bread pudding recipes. It’s easy, quick and seems just like a cake. So take your day-old stale bread and put it to some delicious use. This pudding is packed with lemon zest which gives it some amazing aroma and flavour. Your body will also be happy for all that vitamin C you’ll be having in the cold & flu season. Either way, even if you never get colds and never have leftover stale bread, it’s worth making this pudding for the delicious experience.

 

lemon bread pudding

Ingredients:

8 slices of day-old stale bread

4 eggs

3 Tbsp applesauce (oil if you have no applesauce)

2 cups milk

1/2 cup sugar

zest of two lemons

optional: a drop of yellow food colouring

 

lemon bread pudding

Preheat the oven to 180C/350F.

Cut crusts off your bread and discard them.

lemon bread pudding

 

Chop the bread into small pieces and place in a greased baking dish.

In a bowl whisk eggs, applesauce, milk, sugar, zest and colouring if using.

 

Once well blended pour the mixture on the bread pieces.

Press the bread with a fork until every piece is submerged in the mixture.

Bake for 45 to 50 minutes.

 

Enjoy!

lemon bread puddinglemon bread puddinglemon bread pudding

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Sunny Lemon Pound Cake Loaf

This is a recipe for an honest, delicious pound cake, which freezes well, so I often double the recipe below and make three small loaves, of which two go to the freezer as soon as they cool down.

I am using the term ‘pound cake’ loosely since the original pound cake is supposed to have a pound of butter, a pound of sugar and a pound of flour and I am way off that with my measurements. I use different proportions because I never make cakes that sweet and because I never put so much fat in them, since I substitute at least half of it with applesauce. Still, a delicious cake, be it pound cake or not. The trick here is to properly aerate the mixture, you can do it with a kitchen robot or, like me, treat this as your daily workout and whisk with a hand whisk. Works both ways and you can get great muscles. 🙂

 

lemon loaf

This loaf has a well established lemon flavour, all delicious in your mouth. You can skip the lemon completely and use a teaspoon of vanilla essence if you just want a plain loaf.

 

Ingredients:

3 eggs

1/2 cup applesauce (replace it with oil, if you have no applesauce)

1/4 cup rapeseed oil

1 cup sugar

zest of 2 lemons

juice from half a lemon

1 1/2 tsp baking powder

1/2 tsp salt

1/3 cup milk

1 1/2 cup all purpose flour

 

lemon loaf

Do not preheat the oven.

Mix flour, baking powder and salt and set aside.

In a large bowl whisk the oil, applesauce and sugar until smooth and fluffy.

One by one add eggs while continuing whisking.

Add the lemon juice and zest.

 

lemon loaf

When everything is well blended, start adding the flour, alternating with milk and keep whisking until the dough is smooth.

Pour into prepared pan(s).

Put into a cold oven and set the temperature to 180C/350F.

Bake for 1 hour and 20 minutes.

Check with a cocktail stick and enjoy this lemon pleasure.

 

lemon loaf
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

3 Ingredients Banana Pancakes

I refuse to make Halloween recipes posts!

I come from Poland, where when I was growing up, Halloween was heard of but certainly not celebrated. I am just that old. And I remember very well, when I first saw Halloween in Chicago, what a shock that was, all these pumpkins and skeletons out on people’s lawns seemed such overkill. Awesome overkill, I must add. And I remember as well, my first Halloween in Ireland, when a coworker showed up in a full pirate costume to his office job. I barely knew what to say, that’s how surprised I was. There were more people showing up dressed up that day and some years later I was happily dressing up with them too. I have absolutely nothing against Halloween. It’s an awesome, happy holiday.

But I am just totally inexperienced in it, and I often feel like I don’t understand it. So whenever I try to do something for Halloween, I feel like I totally don’t know what I am doing. For this year’s Halloween post, I wanted to make muffins with red cream cheese filling. It was supposed to look like blood. Blood in muffins, I don’t know. Is that a good idea? Or not at all?

So I started experimenting and whatever I added to cream cheese, it came up cute, pastel pink colour, which would be great for a 4 year old girl’s cake or something. Not the colour of blood, certainly. I tried red food colouring, until I ran out of it, I tried cherry juice, red currant juice. Forget it, I ended up with cutsie pink muffins.

And that was my best idea anyway…

So I decided that I should stop pretending that I know anything about Halloween and trying to make something I don’t know how to make. This is too much BS. So instead, you’re getting this recipe: banana pancakes. They are sweet, delicious, they taste like bananas and you can eat them on all days of the year, Halloween or not.

 

banana1

Ingredients:

3 ripe bananas

4 eggs

1/4 cup flour

icing sugar for decoration

1 Tbsp oil or butter for frying

 

Peel bananas and mash them in a bowl until more or less smooth. Add eggs and flour and whisk until the mixture is uniform.

Heat the butter in a pan and pour the dough in small portions. These pancakes are best when they are not too big and not too thick. Small pancakes are easy to flip and stay in one piece much easier.

banana3

 

Sprinkle with icing sugar and enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Banana & Kale Breakfast Muffins

banana & kale muffinsThis is a recipe for breakfast muffins featuring some yummy kale. They will not be very aerated and light because you have the banana, apple and kale but they are guaranteed to be delicious. I am only using 1/3 cup of sugar for this recipe which makes them sweeter than a slice of bread but definitely less sweet than a cake or a dessert muffin. So if you’d like some dessert muffins, go ahead and increase the sugar to half a cup. Or go with another one of my recipes for muffins. 

 

 

 

Ingredients:
1 mashed banana
1/2 cup applesauce
1/4 cup rapeseed oil
1/3 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp salt
1 3/4 cup flour
1 tsp baking powder
3/4 cup milk
1 cup shredded kale (not packed)

 

banana & kale muffins

Preheat the oven to 180C/350F.

In a bowl whisk banana, eggs, applesauce, oil, sugar and vanilla extract until fluffy. This mixture will never be too light because the banana is rather heavy.

In a separate bowl mix flour, salt and baking powder.

Add the flour mix to the wet ingredients while stirring with a spatula and alternating with milk.

At the end add kale and mix just to blend.

 

Bake for 25 minutes.
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.